Steamed Jasmine Rice


Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Steamed rice is a staple of Vietnamese cuisine. It’s best made with a rice cooker, an appliance every Vietnamese person owns, but you can also make it in a nonstick saucepan. It’s quite easy. To make light, fluffy, and perfectly cooked rice, use a 1-to-1 ratio for the rice and water. If you are making rice on a stovetop, you will need a bit more water as it will evaporate more quickly than in a rice cooker.


  • 1 ½ cups uncooked jasmine rice
  • 1 ½ cups water (add ¼ cup for stovetop cooking)


    1. Rinse the jasmine rice under running water to remove starches, using a fine-mesh strainer or colander. With your hands squeeze rice by the fistfuls to break up the residual starch. Rice needs to be rinsed at least twice until the water runs clear.
    2. If you are using a rice cooker, place the rinsed rice in it and add cups water. Start the rice cooker; serve when all the water is absorbed by the rice.
    3. If you are cooking on the stovetop, put the rice and cups water in a medium-size nonstick saucepan. Bring the pan to a boil and let boil for 5 minutes, uncovered. Stir, then bring the heat down to a simmer. Cover the pot and cook for about 15 minutes, or until the water has been completely absorbed. Stir only once more to break up the rice while cooking.